One of the most often cooked ingredients in my kitchen is chicken pieces. Legs and thighs mainly, although I do like Marylands (a combination of both) when I can find them. Apart from being an incredibly economical ingredient, chicken pieces are just so versatile. As with any kind of meat, it always tastes better when…
Meat/Seafood
Pork, Chilli and Fennel Meatballs with Creamy Polenta
The heady chilli and fennel smell of these meatballs transports me to childhood memories of my family’s annual sausage making tradition. With sharply honed knives, my Dad and uncles would butcher a large pig, reared on my Uncle’s farm especially, meticulously ensuring not a scrap of meat was wasted. The meat was diced, leaving just…
Chicken Cutlets – A Staple in Every Italian Mamma’s Freezer
Every Italian has grown up eating cutlets. Whether it’s chicken or veal is no matter. They were just always there, in bulk, waiting in the freezer to be cooked up at a moment’s notice. Veal is the traditional meat to use, but you need to be able to get your hands on really good veal,…
Barbecued Fish Spiedini with Salmoriglio Sauce
Some people are a little nervous about cooking fish. I blame cooking shows. There’s all that talk about being careful, don’t overcook it or it’ll taste like rubber, but don’t undercook it either – you don’t want to serve raw fish, you want it to just flake away. Jeesh! That makes it sound like if…
The Ultimate Italian Burger
There’s a time and a place when only a burger will do. Who doesn’t love one? You can buy them everywhere from fast food chains to expensive restaurants. Some restaurants only serve burgers these days, it’s become a bit of a burger phenomenon. You can get anything in a burger, from beetroot and egg, to…
Roast Chicken with Pomegranate Glaze
A twist on the good old roast chicken, the pomegranate glaze gives a sweet, yet tart flavour to the chicken and results in an incredibly moist bird that is irresistible. The first time I ever saw a pomegranate was in my Nonna’s garden. It wasn’t a common fruit back then, and certainly not something you…
Crispy Skin Salmon with Italian Style Ratatouille
Salmon is not only delicious, it’s incredibly good for you. I love mine with crispy skin, which is easier to achieve than you think. Make sure you salt the skin of your salmon fillet and rub with a little olive oil, then heat a non-stick frypan to medium-high. Get the oven hot – 180C, as…
Spatchcock Chicken with Herb and Garlic
The best and fastest way to a succulent crispy and flavoursome chicken.
10 hour Melt in Your Mouth Roast Lamb Shoulder
Tender lamb, cooked for 10 hours. It just melts in your mouth.
